Red prawns with black quinoa, lime & tahini recipe – Pescetarian Pleasures

A new pulses brand Beans&Cuits commissioned a group of chefs and recipe developers to design some exciting new recipes, using their cooked pulses. Pescetarian Pleasures was selected to develop 2 recipes using 2 of their main ingredients, black quinoa and kidney beans.

This recipe is inspired by the Arab dish tabbouleh, but using quinoa instead of bulgar or couscous.


400g black quinoa, cooked

1/2 red pepper, diced

1 carrot, grated

1/2 salad onion, sliced

15g dried goji berries

parsley, small bunch, chopped

mint, small bunch, chopped

150g red prawns

1 clove garlic

Dressing ingredients:

2 tbsp argon oil (or olive oil)

1 lime, juice only

1 tbsp tahini

1 tbsp water

2 garlic cloves, crushed

salt and pepper


Soak the goji berries in a small bowl with some water for 30 minutes, then drain them when they are rehydrated.

Add the dressing ingredients to a small jar, tighten the lid and shake to combine.

Combine the quinoa ingredients, pour over the dressing and mix thoroughly in a bowl.

Mix all the ingredients together

Heat a little oil in a frying pan, and sauté the prawns. Add the garlic and when nearly cooked, sprinkle over a handful of parsley. Create a tower of quinoa on the plate, then place the cooked prawns around it. Serve with a lime wedge. A delicious, healthy, tasty meal, which is ready in minutes!

Prawns added to the quinoa